Vasto Antipasto-secret recipe from 1820 Italy
Ingredients for 6:
1/4 lb hot cappicola
1/4 lb mild cappicola
1/4 lb prosciutto
1/4 lb salami
1/4 lb Virgina ham
1/4 very hard imported (aged) provolone
1/4 roasted red peppers (slice thinly)
1 cup celery (small slices)
2 hard boil egg
1 can anchovies
1 jar of marinated artichokes
3/4 head of iceberg lettuce
1 can of black olives pitted
4 pope tomatoes
Layer with lettuce first, meats second, and then vegetables. Make a second layer and place thin slices of hard boil egg and anchovy on top (decorate nicely.). Mix red wine vinegar, olive oil, salt and pepper to taste (more red vinegar is best!).
Serve with hard Italian bread.
Recipe for Italian Boulibasse
3 quarts marinara sauce
10 lobster tails or 5 lobsters cut
2 cloves of garlic
1tbs of flat (italian) parsley
1/2 cup red wine
1/2 lb small (little necks) clams
1/2 lb mussels
1/4 lb cod
mix sauce, garlic, parsley, and red wine and heat until warm
add lobster, shrimp, cod, mussels, and lobster. Cook 15 - 20 mins on med. heat until a low boil.
Serve fish in separate bowl. Mix sauce with linguine in separate bowl.
Buon appetito!!!
